Japanese cuisine · Salads & Mezze

Wafu Salad with Daikon

Finely shaved radish on crisp lettuce leaves, with soy-sesame dressing and toasted nori strips.

Ingredients · for 4 servings

• 400 g daikon radish
• 1 head of lettuce
• 2 sheets of nori
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp sesame seeds
• 1 carrot

Instructions

1. Peel the daikon and cut into paper-thin slices on a mandoline, stack them into fine strips and place in ice water for 10 min. so they curl up crisply.
2. Wash the lettuce leaves, spin dry and tear by hand into bite-sized pieces; shave the carrot into fine strips.
3. Toast the nori sheets briefly over a flame or in a dry pan for 10 sec. per side until they crackle, then cut into narrow strips with scissors.
4. Toast the sesame seeds in the same pan for 2 min. until fragrant, and crush half of them coarsely in a mortar.
5. Stir soy sauce, rice vinegar, sesame oil, sugar and the crushed sesame together into a dressing until the sugar has dissolved.
6. Drain the daikon strips thoroughly, arrange loosely with the lettuce and carrot in a shallow bowl, pour the dressing on only at the table and sprinkle with nori and whole sesame seeds.